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Tuscan Tomato Soup

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“Tomatoes, onions, pesto and cream--doesn't get any better that. A friend gave me this recipe that comes from a local upscale restaurant called Chef's Table. Excellent!”
READY IN:
40mins
YIELD:
1 gallon
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons olive oil
  • 2 large onions, chopped
  • 5 cups diced and seeded tomatoes (I used 3 14 oz. cans drained diced tomatoes-still winter where I live)
  • 2 cups chicken stock
  • 1 12 cups whipping cream
  • 1 cup basil pesto
  • salt and pepper, to taste

Directions

  1. Heat oil in a medium large soup pot.
  2. Add onions and cook over medium-low heat until completely translucent.
  3. Add tomatoes and bring to a simmer.
  4. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.
  5. Add whipping cream. Add pesto.
  6. Blend to desired consistency with hand blender, food processor or blender.
  7. Adjust seasoning with salt and pepper.

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